This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.

I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?

I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.

This spread goes great in sandwiches, on crackers and salads.

Let’s start with the patty.

Southwest Jalapeno Patty

Serving Size: 1 patty/person; ~4-5 depending on how you shape

Ingredients

1 can of black beans- preferably salt-free

1 jalapeno

3 cloves of garlic

1/2 bell pepper (any color)

1 small onion or 1/2 an onion

4 mushrooms (optional)

1/2 cup of oats

2 eggs

1/2 tbsp of cumin

2 tbsp of bragg’s liquid amino

1 tsp brown sugar

pepper to taste

1 tsp cornstarch mixed with 1 tbsp of water

Step 1

Preheat oven to 375 degrees

Step 2

Drain canned beans and pour in a large mixing bowl

Step 3

In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.